Fresh pasta made with pumpkin and semolina flour is, however, firmer than dough made with re-milled or mixed flours. With the amounts I report here I had a really good result and no problems. When making homemade fresh pasta, sometimes if the dough isn’t compact enough it becomes rather difficult to separate the tagliatelle from each other. Has this ever happened to you? It happened to me — not with tagliatelle but with very sticky Puglian orecchiette, so you know what I mean. The fresh pumpkin and semolina pasta you see in the image is wonderful. Great satisfaction and therefore more flavor. I finally found the right idea to present to guests.
In autumn pumpkins are also plentiful and cheap.
- Difficulty: Medium
- Cost: Moderate
- Rest time: 1 Hour
- Cooking time: 4 Minutes
- Portions: 4
- Cuisine: Italian
Ingredients
- 2 1/2 cups semolina
- 2/3 cup pumpkin (Weighed cooked without rind)
- 1 teaspoon olive oil
- 2 eggs
- 1 pinch fine salt
- 7 oz sausage
- to taste white wine
- parsley (fresh)
- to taste salt
Tools
- Pan – nonstick with lid
- Food processor
- Rolling pin
- Work surface
- Pasta cutter (or knife)
- Pot
Preparation
Cook the pumpkin flesh, cut into pieces, in the nonstick pan without water with one teaspoon of oil and a pinch of salt for about five minutes. Then cover with the lid and stir occasionally.
Then place the semolina, eggs and cooked pumpkin into the bowl of the food processor. Turn on and blend for two to three minutes.
Form a dough ball from the pumpkin and semolina mixture and let it rest in a bowl in the refrigerator for about twenty minutes.
Roll the pasta out thinly on the wooden work surface with the rolling pin, taking a little dough at a time, and cut with the pasta cutter. Alternatively, cut the tagliatelle using a knife. They may not be regular but that’s fine.
Cook the tagliatelle in a pot of boiling salted water for four minutes.
Meanwhile, crumble the sausage into the olive oil in a pan and splash with white wine. Cook for at least ten minutes. If it becomes too dry, add half a ladle of the pasta cooking liquid.
Dress the fresh pumpkin semolina pasta well with the sausage and a little finely chopped raw parsley and serve.
Fresh pumpkin pasta with semolina and sausage
Tips:
Stick to the recommended amounts to get a dough that is compact enough to ensure a successful fresh pumpkin pasta with semolina.
Do not add water to the dough; the moisture released by the pumpkin is sufficient to bind the dough.
If you prefer another sauce for the fresh pasta, a good minced meat ragù also works well.
I preferred to try this recipe “in bianco” (without tomato) for variety.
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